Shawarma Style Carrots

Cut the carrots to a similar thickness for more even roasting. Serve alongside a grain bowl or roast chicken to give dinner a shawarma-spiced twist.

The Stuff:

• 5 Large carrots, sliced in half lengthwise
• 1 Lemon, zest and juice
• 1 Tablespoon olive oil
• 1 Tablespoon Never Not Eating Shawarma

The Method:

1. Peel and clean carrots, place in a tray to hold the marinade. Drizzle olive oil over top, lemon zest and lemon juice.
2. Sprinkle Never Not Eating Shawarma spice over carrots, mix and let marinate for at least 1 hour or even overnight.
3. Preheat oven to 400℉.
4. Place carrots on a pan and roast for 20-30 minutes until cooked through and starting to brown.